How to Prepare Violet Flower Drink at Home
Violet plants only produce their edible flowers (Viola species) for a few weeks in early spring.
With its amethyst color and subtle flavor, this syrup preserves them for year-round enjoyment.
You can use this method with linden blossoms, elderflowers, cherry blossoms, and other edible flowers, as well as aromatic leaves including sassafras and mint.
What do you need?
- Violet flowers with no stems
- Boiling water
- Sugar
How it is done.
#01
- Pinch off the stems under each violet.
- You may want to save these for a salad
- They are edible and quite tasty but don’t add color to the syrup.
- Remove the calyces thus the green bases of the flowers.
#02
- Put the violet petals into a heatproof glass or stainless-steel container
- A canning jar works perfectly.
#03
- Bring the water to a boil.
- Pour the hot water over the violet petals.
- Cover and let sit at room temperature for 24 hours.
- The liquid will turn a beautiful blue-amethyst color.
#04
- Pour the liquid and the petals into the top of a bain-marie (double boiler).
- You can make a bain-marie by putting an inch or two of water in a pot over medium-high heat and setting a large stainless-steel or other heatproof bowl on top of the pot.
- Put the violets and their infusion into the bowl.
#05
- Add the sugar and cook the syrup over the steam created by the bain-marie, stirring often, until the sugar is completely dissolved.
- If it does not, add some lemon juice.
- It is important to use only granulated white sugar for this purpose or you’ll lose the exquisite color.
#06
- Strain the syrup through a finely meshed sieve to remove the flower
- Let the syrup cool to room temperature then transfer it to glass jars, and label them.
- Violet flower syrup is not recommended for boiling water bath canning.
- Instead, store the syrup in the refrigerator.
- Violet flower syrup will keep, refrigerated, for at least 6 months.
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